I’ve been using the regular one for over 18 months along with some of their other cookware. Expensive but it will get used practically every day.
The **Now Eating** Thread
- Thread starter J1234
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I’ve been using the regular one for over 18 months along with some of their other cookware. Expensive but it will get used practically every day.
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Caporegime
Can you please tell me how you do your spuds and which tatties you use, they look absolutely banging!
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They was very good, those were Albert Bartlet 'butter gold'. I stab them with a fork all-over, splash and rub 'em with Olivio and sprinkle with course sea salt. Bake@220C bottom shelf turning every 20 minutes none fan for about an hour or till they reach 210F internal or when very soft to the touch. Baking past 210F is pointless by the way, and I find smaller is better
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Soldato
They was very good, those were Albert Bartlet 'butter gold'. I stab them with a fork all-over, splash and rub 'em with Olivio and sprinkle with course sea salt. Bake@220C bottom shelf turning every 20 minutes none fan for about an hour or till they reach 210F internal or when very soft to the touch. Baking past 210F is pointless by the way, and I find smaller is better
They are my #1 choice atm
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Bo Proper I tell Thee
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Bredda!
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I gotta admit, thats some stacker winner right there!
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I love the build up to this dish and consider it an epic, to which I have tasked Hans Zimmer to write the score
OH and sorry for that as I've been on X for too long
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I love the build up to this dish and consider it an epic, to which I have tasked Hans Zimmer to write the score
OH and sorry for that as I've been on X for too long
Love it. I'm wondering if he did the music score for that great movie, 'The Codfather'.
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..
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Not sure 2 in 2 will pass with the Boss, her foot has been put down when it comes to my Curry nights
Edit: But then again… the dog house along a belly full of Curry.. I can think of worse things
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